Skip to main content
Main

Fried Sweetbreads

Fried sweetbreads are cooked in a pan with butter and salt pork until golden brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Pork and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 13,933 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Fried Sweetbreads

Ingredients

Directions

  1. Wash the sweetbreads carefully and dry them with a linen cloth.

  2. Lard the frying pan with narrow strips of fat salt pork set closely together.

  3. Lay the sweetbreads in the hot, buttered frying pan.

  4. Cook until golden brown, turning frequently until the pork is crisp.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweetbreads
Form the main body of the dish, browning and firming to a tender, crisp-edged texture when fried.
Fat salt pork
Renders fat into the pan and crisps, adding savory flavor and fat for frying the sweetbreads.
Butter
Adds fat to the hot pan for browning and a rich, nutty aroma.

The step that matters

Cook until golden brown, turning frequently. Frequent turning helps the sweetbreads brown evenly without burning, while the pork crisps; too little attention in a very hot pan can scorch the butter and fat before the interior is cooked through.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Pork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes